Left re-cert information for CFM. Reviewed food handler cards and left 2016 schedule with CFM. No raw products used - all fully cooked. Good hand washing observed and discussed glove use and employee health. Mops will be hung in closet and not left on floor. Good thawing methods observed. Discussed temperature monitoring of cold holding units.
No violation noted during this evaluation. | 01/20/2016 | Risk Factor | |
Store maintained clean and organized. CFM was repairing oven at time of inspection and facility was temporarily closed to the public.
No raw products used/ no cooking done.
Discussed 3 dr prep unit (keeping it plugged in overnight) and discussed date marking. TCS foods used up within 24 hrs.
Reviewed food handler cards and discussed employee health.
Issued July permit.
No violation noted during this evaluation. | 07/14/2015 | Routine | |
Spoke with the CFM. all violations had been corrected. Facility was observed clean and organized. Cleaning schedule in place and all employees have current food handler cards.
No violation noted during this evaluation. | 04/14/2015 | Follow-up | |
Spoke to CFM on the phone regarding the violations observed during the inspection. Follow- up inspection will be conducted. Noted the fire suppression system was dated Nov 2013.
- Critical: Person in Charge -Present
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Preventing Contamination from Hands
Observation: Employee observed handling ready-to-eat (RTE) food (lettuce) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Observed 2 frozen packs of cooked steak thawing at room temperature - on the counter next to the microwave.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer lid was observed in a state of disrepair and damaged. White Styrofoam was coming out from the lid on top of the bags of food below.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: storage tub in walk-in, inside and outside of 3 door prep unit and inside 1 dr reach-in unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Celings - Cleanability
Observation: Missing and damaged ceiling tiles throughout the facility.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is torn and damaged and back door does not have a tight seal.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity
Observation: Many light bulbs burnt out throughout the whole facility.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair: Hand sink inoperable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: Hood vents over pizza oven and fans in walk-in.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/18/2015 | Routine | |
Need to post the current Certified Food Manager's certificate in public view. Permit renewal issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: An employee who prepares pizza does not possess a valid food handlers card.
Correction: Employees who work in the kitchen and are not certified as food managers must obtain a food handler's card. (The 2014 food handler's class schedule was given to the employee)
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: glass door on the reach-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The cutting board and stainless steel table top used for preparing the dough and pizzas are not being sanitized after each use or within 4 hours of continuous use.
Correction: Sanitize food contact surfaces after cleaning the surfaces.
- Light Bulbs Protective Shielding
Observation: Inoperable second compartment light in the walk-in cooler, and inoperable kitchen ceiling lights.
Correction: Maintain at least 10 food candles of light throughout the walk-in cooler, and at least 50 foot candles of light throughout the kitchen.
- Outer Openings; Protected
Observation: A gap was observed at the base of the rear door.
Correction: Seal the gap at the base of the rear door.
- Outer Openings; Protected
Observation: The screen on the screened door was torn.
Correction: Repair the screened door screen.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the employee handwashing sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the employee handwashing sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Missing ceiling tile and ceiling tiles not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair
Observation: Walk-in cooler storage platform is in disrepair to the point of not being a cleanable surface.
Correction: Replace the damaged walk-in cooler's storage shelf with one that meets the requirements of smooth, nonabsorbent, easily cleanable, durable, and corrosion resistant.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A plastic ketchup bottle was being reused to store liquid detergent but wasn't relabeled with the common name of the detergent.
Correction: It is OK to reuse food containers to store cleaning solutions as long as the container is cleaned before use and relabeled with the common name of the solution. (As a reminder, once the food container has been reused to store a chemical it cannot be reused to store food)
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A plastic squeeze bottle of Elmer's glue was observed stored on the same shelf as stored-for-use food contaoners.
Correction: Store chemicals in a separate location away from food and food equipment.
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07/23/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Inoperable hot & cold mixing valves for the handsink located adjacent to the 3-compartment sink.
Correction: Repair the hot and cold mixing valves in accordance with local plumbing codes.
- Hand Drying Provision
Observation: No disposable towels were provided at the handsink located adjacent to the 3-compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/27/2014 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 09/03/2013 | Follow-up | |
A clean kitchen.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Temperature controlled for safety foods being stored in the walk-in cooler > 6 hours are not maintaining a cold-holding temperature <= 41 Fahrenheit (F).
Correction: Maintain internal cold holding food temperatures <= 41 F.
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08/28/2013 | Routine | |
Need to post the current Certified Food Manager's certificate in public view.
- Physical Facilities in Good Repair (repeated violation)
Observation: Mop sink floor in disrepair.
Correction: Repair the mop sink floor so it meets the requirements of being smooth, easily cleanable, durable, and nonabsorbent.
- Physical Facilities in Good Repair (repeated violation)
Observation: The rubber coving strips located throughout the kitchen ate either in disrepair or not properly affixed to the wall.
Correction: Repair or replace the damaged rubber coving strips and seal the gaps between the strips and the wall.
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06/17/2013 | Follow-up | |
Post the current certified food manager's certificate in public view next the the health department permit.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employee observed working in the food service area without a proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Foods in the walk-in cooler not maintaining a cold-holding temperature at or below 41 F.
Correction: Maintain cold-holding temperatures <= 41 F.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler is not maintaining a cold-holding temperature below 41 degrees Fahrenheit (F).
Correction: Maintain the cold-holding temperature of foods stored in the walk-in cooler at or below 41 F.
- Equipment - Good Repair and Proper Adjustment
Observation: Build-up of condensation observed in the pizza make unit's refrigeration compartment.
Correction: Repair the unit so the refrigeration compartment does not allow a build-up of condensation.
- Toilet Tissue; Availability/Toilets and Urinals
Observation: Toilet tissue was not present at the employee restroom toilet.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the mop sink room.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Mop sink floor in disrepair.
Correction: Repair the mop sink floor so it meets the requirements of being smooth, easily cleanable, durable, and nonabsorbent.
- Physical Facilities in Good Repair
Observation: The rubber coving strips located throughout the kitchen ate either in disrepair or not properly affixed to the wall.
Correction: Repair or replace the damaged rubber coving strips and seal the gaps between the strips and the wall.
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06/10/2013 | Routine | |
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